South Waikato News - - Community Cookbook - To serve,

600g mash­ing pota­toes, peeled and diced 2cm

1⁄2 head cau­li­flower, cut into small flo­rets 1 ta­ble­spoon but­ter 2-3 ta­ble­spoons milk

❚❚500g bone­less salmon fil­lets (skin on) 1 ta­ble­spoon runny honey 1 tea­spoon lemon juice 50g sliced al­monds, very finely chopped

❚Pre­heat oven to 200 de­grees Cel­sius. Line an oven tray with bak­ing pa­per. Bring a medium pot of salted wa­ter to the boil.

Cook pota­toes and cau­li­flower in pot of boil­ing wa­ter for about 15 min­utes, or un­til very soft. Drain and re­turn to pot with but­ter and milk and mash un­til smooth. Season to taste with salt and pep­per. Cover and keep warm.

Pat salmon dry, re­move any re­main­ing pin bones and cut into 4-5 pieces. Place on pre­pared tray, skin-side-down, and season with salt. Mix all re­main­ing al­mond honey baked salmon in­gre­di­ents to­gether in a small bowl.

Us­ing clean hands, evenly sprin­kle al­mond honey mix­ture over salmon and press lightly to ad­here. Set aside.

Bring a small pot of salted wa­ter to the boil. Cut broccoli into small flo­rets and cook in boil­ing wa­ter for 2 min­utes. Add peas and cook a fur­ther 1 minute un­til bright green and ten­der. Drain.

When pota­toes have 5 min­utes cook time re­main­ing, bake salmon for 6-8 min­utes for medium-rare, or un­til cooked to your lik­ing. Check salmon reg­u­larly to avoid burn­ing the al­monds.

di­vide potato cau­li­flower mash and greens be­tween plates and top with a piece of al­mond honey-baked salmon. Serve with lemon wedges on the side for squeez­ing over salmon.

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